The Walk-in
(frig)--Across from the dough-rolling table, we'd put the newly-risen dough
stacks in here via two doors in the wall, and to take them out again when
needed. The main door allowed you to walk in and access foodstuffs on metal
bar shelves. Huge tupperware containers of pizza sauce and produce bags of
sliced provolone cheese were kept on the shelves along with other various
produce for the salad bar and sub station. Once closing procedures were
going, the pizza ingredients were transferred from their metal bins to more
produce bags and these were collected on trays for storage in here. The
beer kegs (and soda cannisters?) were also kept refrigerated here. The beer
kegs in particular where heavy, cumbersome, cold as hell, and sometimes hard
to tap with the hose. The walk-in had a round lever to push if you were
inside so you couldn't get locked in, accidentally or maliciously. The plan
was always to retreat to the walk-in in event of a tornado.